Irish Split Pea Soup With Crubeens (Pig's Feet)

Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

Hearty and tasty soup.

Ingredients Nutrition

Directions

  1. Rinse peas; pick over. Place in bowl; cover with water. Soak overnight. Drain any remaining liquid from peas; add water to make 10 cups of liquid. Combine peas and liquid in Dutch oven.
  2. Rinse pig’s feet under running water; add to peas. Bring to boil. Skim any foam. Reduce heat to low; cook 1 1/2 to 2 hours. Remove pigs’ feet. Add vegetables and seasonings; cook 1 hour more. When pigs’ feet have cooled, remove skin and bones; chop meat. Puree soup in electric blender or pass through a sieve. Add chopped meat.
  3. Melt butter in small saucepan. Add flour; cook until bubbly. Add small amount of soup to flour mixture, stirring well. Pour back into soup kettle. Stir well; cook 5 minutes.
  4. Next make croutons. Remove crusts from bread; cut into 1/2 inch cubes. Melt butter in heavy skillet; fry bread cubes over moderate heat until golden. Drain; serve sprinkled on soup. Makes 6 to 8 servings.
  5. Irish Cooking.

Reviews

(1)
Most Helpful

Oh yum!!!!! My grandma used to cook a pot of pinto beans with 2 jalapenos, 4 or 5 garlic cloves and pigs feet, they were awesome. I came across this recipe by accident and I am so glad I did, It was very good. Served it with corn bread. Recipe went into the "keeper" file, will have again and again. Thanks so much for sharing

Chef GG Mama September 05, 2009

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